Sauerkraut and Sausage Stew with Smoked Duck Breast
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 1 Tbsp vegetable oil
- 700 grams Sauerkraut (canned)
- 1 tsp Juniper berries
- 2 bay leaves
- 1 tsp allspice
- 300 milliliters Vegetable broth
- 200 milliliters dry white wine
- 1 sour Apple (such as Granny Smith)
- salt
- freshly ground peppers
- 150 grams cooked Beets
- 200 grams smoked duck legs
- 300 grams Sausage
- 1 Tbsp clarified butter
- 2 Tbsps Sour cream
- finely chopped Dill (for garnish)
Preparation steps
1.
Peel the onion, dice, fry in hot oil and stir in the sauerkraut. Pour in the broth and the wine. Add the juniper berries, bay leaves and allspice, bring to a boil, cover, reduce the heat and simmer for about 30 minutes. Peel the apple, cut into quarters, remove the seeds, cut into small cubes and add to the cabbage. Continue to simmer and season with salt and pepper.
2.
Cut the beets into cubes and the smoked duck breast into slices. Sauté the sausages in hot clarified butter until golden brown and cut diagonally into thick slices. To serve, ladle the soup into bowls. Top with the sliced sausage and duck. Garnish with sour cream, beets, and fresh dill.
